Oats Beetroot Cheela Healthy Breakfast Sanjeev Kapoor Khazana

As a stuffing, the mushrooms and the sprouts are the surprise element in this colourful and healthy fusion cheela.

OATS BEETROOT CHEELA

Ingredients

1 cup roasted oats
2 medium beetroot, boiled, peeled, and roughly chopped
1 tbsp oil + for drizzling
1 tsp chopped garlic
4-5 button mushrooms, sliced
Salt to taste
2 tbsps finely chopped green capsicum
Crushed black peppercorns to taste
cup bean sprouts
cup grated cottage cheese (paneer)
cup gram flour (besan)
inch ginger, chopped
2 green chillies, chopped
Green chutney to serve

Method

1. To make the stuffing, heat oil in a non-stick pan. Add garlic, and cook for 1 minute.
2. Add mushrooms, and saut for 2-3 minutes. Add salt, green capsicum, crushed black peppercorns, and mix well. Cook for 1 minute. Transfer the mixture into a bowl.
3. Add bean sprouts and cottage cheese and mix well.
4. To make the batter, put roasted oats in a mixer jar. Add gram flour, ginger, green chillies, and salt. Add boiled beetroot and cup water and grind to a fine paste. Pour the mixture into a bowl.
5. To make the cheela, heat a non-stick shallow pan. Add a ladleful of the batter and spread it into a disc. Drizzle oil, cover and cook for 2-3 minutes.
6. Add a portion of the stuffing on one side of the disc, and fold the disc in half. Cook for a few seconds. Transfer on a serving plate. Serve hot with green chutney.

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